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As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today: Celebrate Cinco de Mayo at the office with DIY seven-layer dip. With as many layers as you like.

Dips make for a fantastic desk lunch. They feel at home in a plastic tub, and their life partner, the trusty chip, is always game to come along for the ride. Together, they travel well, and can be eaten with one hand, which is quite considerate of them.

To celebrate Cinco de Mayo, then, I suggest you make yourself a seven layer dip, and bring it to the office, and celebrate at your desk, the crunch of chips standing in for the tunes of a mariachi band. (Did you know that in Mexico, you can rent a mariachi band? They stand on the street, waiting to get picked up. Google it on your lunch break.)

Yes, seven-layer dip is as far from traditional Mexican fare as you can get. You won’t find it in Oaxaca or Cuernavaca or Tulúm. But you are not in Mexico. You are at the office. Here’s how to make it there:

At home: Assemble the layers that will keep well. Mash some black or pinto beans with your favorite spices, like cumin or chili pepper or even some adobo sauce. Put them in a tupperware container. Layer on salsa, then sour cream, then shredded cheese. Pack a bag of chips, half an avocado, and a little baggie of cilantro or parsley, chopped vegetables, and a scallion or two.

At the office: Smash your avocado, then plop it atop the existing layers, Tear up your herbs, slice your scallion with the flimsy plastic knife kicking around the break room, and add any other chopped vegetables or olives you like. Your dip's layers are up to you.